The influence of lupine seeds flour addition on wheat-rye bread quality

Abstract

The aim of this research was to determine the influence of the amount of 10, 15 and 20% of lupine seeds flour on sensory properties, moisture, acidity, specific volume, density, crumb hardness, and the drying process of wheat-rye bread. In order to assess sensory properties, the test of descriptive analysis of sensory properties was applied in accordance with ISO 11036 and ISO 6564. The evaluation of sensory properties demonstrated that the amount of 10% of lupine seeds flour did not adversely affect the colour, taste and texture of wheat-rye bread. The amount of 15 and 20% of lupine seeds flour reduced porosity and elasticity, increased stickiness and bitterness of bread, and the taste of lupine seeds flour was felt. As the amount of lupine seeds flour in bread increased, the specific volume, porosity and elasticity of bread decreased, whereas the crumb density as well as stickiness increased. Storing a bread sample for 1 day, the amount of increasing lupine seeds flour enhanced bread crumb hardness by 1.5–2 times, and after 4 days of storage it increased by 3–4 times compared to that of the control sample. The amount of 10% of lupine seeds flour in bread did not influence the drying process and did not differ from the control sample in the unpacked samples for 4 days. The amount of 20% of lupine seeds flour increased the weight loss of bread drying process by 53% compared to that of the control sample after 4 days of storage.